Pasta Amatriciana

Name: Pasta Amatriciana
Total time: Cook in 1 hour
Yield: Serves 4 People
Ingredients: 1 tbsp extra virgin olive oil 8 oz guanciale, cut into lardons 2 medium red shallots, finely diced 1 tsp crushed red pepper 3 garlic cloves, minced 2 tbsp tomato paste 1 (28oz) can Whole San Marzano tomatoes freshly ground black pepper, to taste 1 tbsp fresh thyme, finely chopped 1 lb rigatoni 1 cup Pecorino Romano cheese, finely grated 1 tbsp extra virgin olive oil

Pairs with Saratoga Sparkling Spring Water

When world-renowned chef Buddha Lo was working in the same restaurant as his wife, she made this Pasta Amatriciana recipe for a family meal. Buddha took one bite and said, "I want to marry her." Affectionately known as Buddha's "Marry Me Pasta," this recipe lives up to its name. Pair it with Saratoga® sparkling water and see how the uplifting bubbles complement the tomatoes, guanciale, and great company.

Serves 4 People · Cook in 1 hour

Ingredients

1 tbsp extra virgin olive oil

8 oz guanciale, cut into lardons

2 medium red shallots, finely diced

1 tsp crushed red pepper

3 garlic cloves, minced

2 tbsp tomato paste

1 (28oz) can Whole San Marzano tomatoes

freshly ground black pepper, to taste

1 tbsp fresh thyme, finely chopped

1 lb rigatoni

1 cup Pecorino Romano cheese, finely grated

1 tbsp extra virgin olive oil

Preparation

Step One

Heat a pot over medium heat. Add the guanciale and cook until rendered and crispy—there is no need for vegetable oil—about 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl and set aside, leaving any rendered fat behind in the pot.

Step Two

Add the shallots, red pepper flakes, thyme, and a generous pinch of salt to the pan and cook over medium-low heat, stirring often, until the shallots are soft, translucent, and just beginning to gain color, about 5 to 7 minutes. Add the garlic and cook until fragrant.

Step Three

Add the tomato paste and cook, stirring constantly to prevent scorching. Add the canned tomatoes and place a lid on the pot. Take the pot and place in a 380f oven for 45 minutes. You will see the oil split from the tomatoes, and that is when you know that it is ready. With a whisk, crush the tomatoes into a sauce, add the crispy guanciale back into the skillet, and stir into the sauce until all the ingredients are incorporated; season the sauce to taste with salt and black pepper.

Step Four

Boil the Rigatoni until just shy of al dente. Using a large, slotted spoon, transfer the pasta directly into the skillet and toss with the sauce. Heat the pan over low heat and add a splash of pasta water as needed to help loosen the sauce. Mix until the sauce evenly coats the pasta.

Step Five

Serve with finely grated pecorino, red pepper flakes, and a splash of olive oil.

Cart